Currried Rice and Lentil Salad (SF)

[Guest guest]

Currried Rice and Lentil Salad

 

 

Dressing :

 

1/2 cup olive oil

1 1/2 tbsp (6 tsp) wine vinegar

4 tsp sugar

1 tsp salt

freshly ground black pepper, to taste

1 clove garlic, finely chopped

1 tsp finely chopped fresh ginger, optional

1/2 ts ground cumin

1/2 tsp dry mustard

1 tsp curry powder

1 pinch nutmeg

1 pinch cinnamon

 

Salad :

 

3/4 cup red lentils

1 cup rice of choice

1/3 cup sultanas

2 tablespoons (8 tsp) capers

 

To Serve :

 

lettuce to line bowl, any will do.

 

Garnish :

 

sultanas

capers

pomegranite seeds (when in season)

-OR- toasted almonds

 

 

1. Whisk all dressing ingredients togther in a large bowl. Set aside.

 

2. Rinse lentils thoroughly in a fine sieve under cold running water

and pick over carefully to remove any grit. Set aside.

 

3. Cook rice in a large pot of boiling water. Five minutes before

rice is ready, add lentils and cook for final 5 minutes. Drain,

shake well to remove excess water and immediately add to dressing

with sultanas and capers. Mix thoroughly.

 

4. Cool to room temperature.

 

5. Line serving bowl with lettuce leaves. Spoon in salad and garnish

with more leaves, sultanas, capers and pomegranite seeds or almonds.

 

Recipe can be doubled.

 

 

Serves 4.